Step 5: Cut Off the Wings

Next, cut the wings off. Find the joint between the bones again. If your knife hits bone, move it and eventually you'll find a joint. Folding the wing tip back makes for a nice presentation. Tip: Use good food-safety practices. Wash your hands and equipment after preparing raw chicken.

Step 11: Separate the Legs and Thighs

Flip them over. You're looking for the space in the joint like before  this is called the fat line. It's nature's way of outlining where you need to cut. Again, if you hit resistance, reposition the knife to slip through the joint.